Tag Archives: bundt

It’s the first day of spring, so we are ready for a fresh breakfast cake, perfect with a cup of coffee. I had blueberries and a lemon, and set to work creating a recipe for a light and lovely coffee cake. It would be lovely as dessert too. Something with blueberries and a hint of lemon, light and airy. DH prefers this kind of cake plain, but you could add a lemon glaze to jazz it up if you like.

I begin with assembling a mis-en-place, assembling and measuring ingredients.

Cream butter and shortening with mixer on medium speed until well combined. Add sugar and continue until light and fluffy. Add eggs one at a time incorporating each one well. Add vanilla and lemon zest and stir in. Place blueberries in a bowl, stir in 1/4 cup of the flour to dust the berries. In a separate bowl, combine remaining flour, baking powder, baking soda and salt. Add the dry ingredients in batches alternating with milk ending with dry ingredients.

Remove bowl from mixer and stir in blueberries by hand, gently folding them into the batter.

Transfer to prepared bundt pan or a tube pan. Bake for about one hour, until lightly browned and top springs back when lightly touched.

Let it cool just a couple of minutes in the pan. Then turn it onto a platter. Serve warm right away, or allow to cool for later. Or both, LOL!!

It isn’t easy to resist having a slice warm from the oven, and you don’t have to. Yum, enjoy!

Preheat oven to 350 degrees. Spray a bundt pan or tube pan with cooking spray, or use butter/flour to coat inside the pan. Cream butter and shortening with mixer on medium speed until well combined. Add sugar and continue until light and fluffy. Add eggs one at a time incorporating each one well. Add vanilla and lemon zest and stir in. Place blueberries in a bowl, stir in 1/4 cup of the flour to dust the berries. In a separate bowl, combine remaining flour, baking powder, baking soda and salt. Add the dry ingredients in batches alternating with milk ending with dry ingredients. Remove bowl from mixer and stir in blueberries by hand, gently folding them into the batter. Transfer to prepared bundt pan or a tube pan. Bake for about one hour, until lightly browned and top springs back when lightly touched.

Delicious as is, or a lemon glaze can be added if desired by combining juice from the lemon with powdered sugar.

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